Fuel & Macronutrients
Name the three macronutrients that provide calories
Carbohydrates, protein, fat
Are vitamins macronutrients or micronutrients?
Micronutrients
Where on packaged food can you find serving size and calories per serving?
Nutrition Facts label
Swap mayo for mashed avocado.
Use fresh sliced turkey instead of processed sandwich meat.
Any other answers that apply.
Give one reason why fruits and vegetables are important parts of a healthy diet.
They provide vitamins, minerals, fiber, and antioxidants that support health and prevent disease.
Which macronutrient is the body's primary quick source of energy and is found in bread, rice, and fruit?
Carbohydrates
Which vitamin is made by the body after safe sun exposure and helps the body absorb calcium?
Vitamin D
On a nutrition facts label, which line tells you the amount of total fat?
The "Total Fat" line
Name a healthy cooking method that uses little or no added fat.
Baking, steaming, grilling, or air frying
Name two nutrients commonly found in fruits and two commonly found in vegetables. (They can repeat)
Vitamin A, Vitamin K, folate, fiber, potassium
Explain the main role of protein in the body
Build and repair tissues
Name two minerals important for bone health.
Calcium and phosphorus
If a food's ingredient list shows sugar within the first three ingredients, what does that tell you about the product?
Sugar is a major ingredient
Give two ideas to reduce added sugar in beverages.
Explain what "serving size" might look like for fruit and for vegetables.
Fruit: medium apple or cup of berries
Vegetable: half a cup of cooked vegetables
Anything else that applies.
Identify one example of an unsaturated fat and one example of a saturated fat
unsaturated: olive oil, avocado
saturated: butter, fatty red meat
Explain the difference between fat-soluble and water-soluble vitamins
water-soluble: dissolve in water and not stored long-term
Explain how to use % Daily Value (%DV) to decide if a food is high or low in a nutrient.
The %DV shows how much a serving contributes to daily limits or needs
Explain how portion control can be used to reduce calorie intake.
Use smaller plates, pre-portion snacks into single servings, read serving sizes on packages.
Compare fresh, frozen, and canned produce. Name one advantage of each.
Fresh: highest flavor and texture
Frozen: retains nutrients and convenient year-round
Canned: long shelf life and usually cheaper
Describe what dietary fiber does for digestion and one food high in fiber
fiber aids in bowel regularity and helps slow glucose absorption
Identify one sign of iron deficiency and one dietary source of iron.
iron deficiency: fatigue, pale skin
source: lean red meat, beans, spinach
A packaged snack lists 2 servings per package, 250 calories per serving. How many calories would you eat if you consume the whole package?
500 calories
Create a three-ingredient healthy snack.
Any answer that fits.
Design a balanced, portable lunch that includes at least three different colors of fruits or vegetables, names one nutrient benefit for each color chosen, and explains one simple preparation or storage tip to keep the lunch fresh for school.
Anything that qualifies as correct.